fullmeme.blogg.se - Make ratatouille

#MAKE RATATOUILLE FULL#
#MAKE RATATOUILLE PLUS#

Herbs are added to the ingredients, and the mixture is gently simmered for a little over an hour until thick, rich, and stew-like.

Aromatics are added in next, followed by tomatoes, and then the eggplant and squash is adding back in.

The zucchini and squash are added in next to saute just until crisp-tender, and also removed.

I place a large, heavy bottom pot over medium-high heat, and add in some oil once hot, I saute my eggplant until golden, then remove from the pot.

I do the same with my zucchini and squash.

To get started, I sprinkle a small amount of salt over my cubed eggplant, and allow it to sit in a colander to drain of excess water for 20 minutes then, I pat it dry and proceed.

#MAKE RATATOUILLE FULL#

Here's a peek at my ratatouille recipe: (or just jump to the full recipe.) Then, the aromatic ingredients are sauteed, followed by adding in the tomatoes and finally adding back into the pot the eggplant and squashes, so that all can then be gently cooked for about an hour or so until rich with a stew-like consistency. When preparing my ratatouille recipe, I incorporate this method by first sauteing my eggplant and then removing it from the pot, and then do the same with the zucchini and yellow squash next. The reasoning behind this is that each vegetable can be given the attention that it needs-the correct initial cooking time that's best for its particular texture-so that once added to the pot, each can still individually be tasted and experienced. In doing some research on ratatouille recipes, I'd discovered that the more “classic” method of preparation involves sauteing each of the vegetables individually first, and then adding them into the same pot for the extended simmering so that all the flavors can develop. Ratatouille deliciously highlights a beautiful bounty of colorful, healthy vegetables that each bring their own unique flavor and texture to this marvelous-yet-simple recipe, coming together in a food marriage that overflows with rich flavor. I love that this wonderful Provencal dish is not meant to be a fancy meal, but rather a dish which reminds the one partaking of it that elegance and a little taste of heaven can be found in the simplest of ingredients.

Of course, I always enjoy having some warm bread with my ratatouille as well, and perhaps a nice glass of wine on the side. Ratatouille is the perfect light dish to enjoy garnished with fresh basil leaves, and finished with a generous drizzle of good quality olive oil over top.

#MAKE RATATOUILLE PLUS#

While there are different methods for preparing a ratatouille recipe as well as varying ingredients, a basic and more classic version of ratatouille typically consists of eggplant, some type of summer squash, tomatoes, peppers of some sort, onions and lots of garlic, plus aromatic herbs.Īll the ingredients are then simmered gently for an extended period of time until velvety and stew-like, and full of earthy flavor and aroma. Take for instance ratatouille, a simple yet flavorful vegetable dish originating in Provence, which is in the southeast region of France where glorious produce is abundant and the fresh herbs grow wild. One of the many things that I adore and admire about French cuisine is how elegant, delicious, and full of flavor even the most rustic of dishes can be. My ratatouille recipe features tender eggplant, zucchini, yellow squash, tomatoes, bell pepper, onion and garlic, plus lots of herbs, all gently simmered until stew-like, rich, and deliciously velvety!Ī Deliciously Rustic Vegetable Dish From Provence Ratatouille is a wonderfully warming and rustic Provencal dish prepared with a colorful array of fresh vegetables.